Breville ITP181, Instruction Booklet

Page: 13 / 24

13
recipes
Steamed salmon and tomato salsa - Serves 4-6
Ingredients
• 1 tablespoon olive oil
• 2 shallots, diced
• 60 ml white wine vinegar
• 1 ripe tomato diced
• 5 basil leaves finely sliced
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• 2 salmon fillets, 150g each
• Salt and pepper to taste
• 3 measures of fish stock and water
Method
1. Heat a frying pan on medium heat. Add the oil and diced shallots and cook for 1
minute to soften the shallots. Add the vinegar and let the mixture reduce by half. Add
the tomatoes and bring the mixture to the boil then remove from the heat. Cool the
salsa mixture, then add the basil, balsamic vinegar, and oil.
2. Place the salmon into the steaming tray and sprinkle with salt and pepper.
3. Place the stock into the removable bowl. Fit the lid and slide the cook/keep warm
selector down. When the stock is boiling remove the lid and put the steaming tray
into the removable bowl. Replace lid and cook for 6-8 minutes for medium or 10
minutes for well done.
4. Remove the salmon and serve hot with Tomato and Basil salsa and mixed salad
leaves.